I ran out of "normal" wheat flour a few days ago, so I had to bake my bread with the closest thing - spelt flour.
I noticed the dough was a lot stickier than when using wheat flour, and when baked, the bread came out flat (like a thick pancake). The taste was fine, but because it was so flattened out, there was a lot more crust than usual (and the children don't like crust).
I usually bake my bread directly on the baking plate, not using any bread pan, and for wheat flour, that works fine. Do I need a bread pan to prevent the bread from running out, or is there something else I can do?